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Showing posts from February, 2014

Bakery-Style Soft Sugar Cookies

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So, the bummer about having small kids and loving to bake sweets is that most schools these days won't let you send in homemade treats. (Now, calm down, I understand why this is, we have good friends with food allergies, but it's still a bummer!) 


So, my guys have learned to love those sugar cookies with frosting and sprinkles from the grocery store bakery-- since that's what so many of their friends bring for birthday treats. I'm not a huge fan, but after weeks of begging for me to make some, I gave in, and made these for my guys.

What You Need:
For the Cookies:
5 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
1 cup (unsalted) butter, at room temperature
1/2 cup (granulated) sugar
2 cups powdered sugar
3 eggs
2 tsp. vanilla
1 tsp. almond extract
1 1/2 cups sour cream

For the Icing:
1 - 8oz. block cream cheese (at room temperature)
1/2 cup (1 stick) butter (at room temperature)
4 cups (approx. 1 pound) powdered sugar

Yield: 4-6 dozen 2" cookies
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Ruffle Cake Tutorial - Valentine's Day

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Ruffle cakes are so, so pretty. And honestly, I expected them to be harder than they really are. The biggest challenge-- having enough icing!

What You Need:
Cake (This is a 6"x2" cake.)
Buttercream Icing (I used this Decorator's Buttercream Recipe.)*
Piping Bag with Tip #104

*Note: For a 6" cake, I used about 4-5 cups of icing. If you're making a more traditional, 8-9" round cake, and if it's taller, you need to make a double batch, just to be sure -- Especially if you're coloring the icing. (You always want to have more icing than you need because getting it the exact.same.color is really hard.)

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